How thick is this supposed to be? Mine's so thick it's almost a custard yogurt, not a drinkable buttermilk, after just 12 hours at 72 in a thermos.
11914
Have not tried it yet. Have not tried it yet. Try shorter time in thermos. Check after 6 hours and then maybe add time. Try shorter time in thermos.
1194528
I tried almond milk and Culturelle for the starter culture. It did finally thicken after 20 hours but there was a lot of liquid that I had to drain off. Taste was ok but texture ws very thin.
750962
I tried the method you refer to and settled on 108 degrees for 4 hours. I find it give the yogurt a little tartness and added firmness. I like to strain mine to thicken after it's chilled. Makes superior greek style yogurt like my mom use to make.
2269680
My 7th graders don't put milk in, but yogurt and it stays great till about 2:00pm. (From 6:00am ish)
2029423
I was making yogurt myself until I found a Bulgarian yogurt that is incubated for 24 hours. They have a fat free version and I've switched to it . They are a company in Austin, Texas, that makes yogurt SCD way. It's worth buying for me and not jacking with the hassle of the yogurt maker anymore. Here is the info.White Mountain Pure Foods Companyhttp://www.whitemountainfoods.com/WhyEatYogurtMini.html
325667
I'm no expert, but I believe the thickness of the yogurt depends on many factors such as the type of milk and the starter culture you use. We use organic whole milk and a tablespoon of plain organic yogurt for starter and in 6 hours or so the Euro Cuisine makes a pretty thick yogurt- similar to what you buy in the grocery store in the little containers. Maybe if you use Greek yogurt as a starter it will come out even thicker...
1770572
Sorry I'm answering a bit late, but we have been on vacation. -Just checking email and saw your question. I made a dip that was around 2-3 cups, and there was no liquid at least 2 inches from the top. I started out on the high setting for an hour or two, then I turned it to low. Once my dip was at the right consistency, I put it on warm, and it remained that way for the rest of the evening. I never had a problem with it. I've used many crock pots over the years, and none have ever cracked with no water at the top section. The only time I ever had one to crack was when I accidentally put it on a hot eye on my stove. I had a mess then. :( Sorry I'm answering a bit late, but we have been on vacation. -Just checking email and saw your question. I made a dip that was around 2-3 cups, and there was no liquid at least 2 inches from the top. I started out on the high setting for an hour or two, then I turned it to low. Once my dip was at the right consistency, I put it on warm, and it remained that way for the rest of the evening. I never had a problem with it. I've used many crock pots over the years, and none have ever cracked with no water at the top section. The only time I ever had one to crack was when I... » Read More Sorry I'm answering a bit late, but we have been on vacation. -Just checking email and saw your question. I made a dip that was around 2-3 cups, and there was no liquid at least 2 inches from the top. I started out on the high setting for an hour or two, then I turned it to low. Once my dip was at the right consistency, I put it on warm, and it remained that way for the rest of the evening. I never had a problem with it. I've used many crock pots over the years, and none have ever cracked with no water at the top section. The only time I ever had one to crack was when I accidentally put it on a hot eye on my stove. I had a mess then. :( « Show Less
1456561
No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt drink. But this yogurt maker makes a good yogurt. No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt... » Read More No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt drink. But this yogurt maker makes a good yogurt. « Show Less
2200220
Other than making sure I heat the milk to 180 degrees F initially the temperature doesn't seem to matter. I let the heated milk sit on the counter until it reaches room temp then mix in the culture. After mixing I leave it sit covered on the counter for about 24 hours. My kitchen has been 68 -70 degrees this winter during the day and about 66 at night. Once the milk thickens I put it in the fridge. It seems to still keep getting thicker in the fridge but much more slowly. As a side note; I don't use a new batch of culture each time. When I need more I follow the same procedure but instead of a new packet of culture I use about a half cup of the culture I already made. Works great every time. On my tenth batch from the first culture packet.
1645399
Yes i think that might work for a while but maybe not for days. I would just shake it each time. Maybe try with a smaller bottle than a gallon the first time. I know when our coffee sits at room temp with thick-it in it, after a while (hours) it gets like gravy or jello like. The professional/commercial drinks in the hospital that have it in it are always in the fridge and seem to be ok. Hopes this helps. We usually use the thick-it right away at meals
1926466
1. Make sure you let it set for at least 10 hours. Sometimes it takes this long if the weather is dry or cool- hot and humid makes the best yogurt!2. You could try adding an extra cup of full fat powdered milk or decreasing the water you add to the mix slightly. 3. The Greek yogurt is naturally the thickest
2183436
Yes it is thick, the consistency of molasses, but they only fill the bottle half full. $20 for 4 ounces. I am not the only one this has happened too. I wish I had read the reviews before purchasing.I am returning both bottles that I purchased. I liked the taste of the Yacon "pure", but as I said before the bottle was only half full.
1333714
I do it all the time. use a thickener (like corn or tapioca starch) and a packet of unflavored gelatin when heating the almond/soy/blended milk to control thickness. I use more starter-- either double the powder or use powder and a storebought yogurt of same base. Honey for sweetener to bump up the cultures. experiment!
1719877
The consistency of the yogurt made from raw milk is very different, not very thick. I use gelatin to make it less runny.
593487
Where are the whisks stored "Apple-like" inside?? ours suddenly stopped frothing but is still warming, one month old. I didn't change anything out - is there a setting we might accidentally have hit? Help pls, love this foam <3
1415156
Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the temperature was in the upper 70s maybe low 80s Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the... » Read More Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the temperature was in the upper 70s maybe low 80s « Show Less
1880603
I don't know what to tell you. It works just like that for me. How thick is your yogurt when you put it in?